What is your favorite Chili recipe?
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Here's the one I start with (I adjust according to how it tastes) • 500g lean minced beef (10% or less fat) • 2 medium onions, chopped • 3 garlic cloves, peeled and finely chopped • 2 tsp hot chilli powder (To taste: you probably want to work up from this, not down) • 2 tsp ground cumin • 2 tsp ground coriander • 2 tbsp plain flour • 150ml red wine • 300ml beef stock, made with 1 beef stock cube • 400g can of chopped tomatoes • 400g can of red kidney beans, drained and rinsed • 3 tbsp tomato purée • 1 tsp caster sugar • 1 tsp dried oregano • 1 bay leaf • couple of squares good plain chocolate - the higher the cocoa percentage the better. • salt • freshly ground black pepper Cooking Method 1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well. 2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Add the chocolate. Season with a pinch of salt and plenty of freshly ground black pepper. 3. Bring to a simmer on the hob, then transfer to a slow cooker leave to simmer gently for 4 or so hours, stirring occasionally. Add the kedney beans and simmer another hours. Adjust the seasoning to taste and serve. 4. You can serve it now, but... it's better left to cool until the following day, then reheated. I like it with fresh crusty bread and loads of butter.
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OriginalGriff wrote:
I like it with fresh crusty bread and loads of butter.
I was getting ready to say... what about the oil!? Why not put that in the pot itself, or use ground chuck (instead of lean beef)?
Dry frying the beef releases the fat to fry the onions in, and that's all you need. The butter's just there to stop the bread being too dry and as a little flavour as the chilli itself is quite "dry".
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
I don't use recipes, or write them down. Sorry about that, Chief.
Will Rogers never met me.
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I have to admit that I'm cutting down on the hotter chilis. There's a possibly older and funnier version of that text in Swedish[^]. But I assumed that would be a bit problematic for most people in the lounge to follow. OT. Thanks for the files.
Wrong is evil and must be defeated. - Jeff Ello Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
There's a similar recipe for a Christmas cake, which could have been written by our very own Mr V:
Recipe For Christmas Cake (Almost certainly a re-post!)
Ingredients:
- 1 cup of water
- 1 tsp baking soda
- 1 cup of sugar
- 1 tsp salt
- 1 cup of brown sugar
- lemon juice
- 4 large eggs
- lots of nuts
- 1 bottle Vodka
- 2 cups of dried fruit
Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK. Try another cup .... just in case. Turn off the mixerer. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick fruit off floor. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver. Sample the vodka to check for tonsisticity. Next, sift two cups of salt. Or something. Who careshz. Check the vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven and wee in the fridge. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the vodka Fall into bed. CHERRY MISTMAS
:-D
"These people looked deep within my soul and assigned me a number based on the order in which I joined." - Homer
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
put stuff in pot. add more stuff until it tastes right. but i usually use stew beef, and i usually add a few dried chiles, and i usually add a tiny pinch of cinnamon and a bit of dark chocolate (not enough so you can spot them, but they make a nice background for the heat)
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^]
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put stuff in pot. add more stuff until it tastes right. but i usually use stew beef, and i usually add a few dried chiles, and i usually add a tiny pinch of cinnamon and a bit of dark chocolate (not enough so you can spot them, but they make a nice background for the heat)
Chris Losinger wrote:
bit of dark chocolate
I see this a lot, now. I will have to try this.
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I don't use recipes, or write them down. Sorry about that, Chief.
Will Rogers never met me.
Roger Wright wrote:
I don't use recipes,
I go this route, quite frequently myself. I know what the basics are, and using my imagination at the time, usually pay off with a good bowl or two...or three. :thumbsup:
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^]
Eddy Vluggen wrote:
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Diced meat (often pork)
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Minced meat (often pork)
My dad used to make his chili and green chile stew with a good pork.
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
Slacker007 wrote:
comfort food
If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
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- Diced meat (often pork)
- Minced meat (often pork)
- Beans (small cans, two different types)
- Union, garlic
- Pineapple
- Anything that adds heat (sriracha sauce makes that easy)
No fancy herbs but just basic beans, meat and heat.
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^]
Eddy Vluggen wrote:
Union, garlic
Isn't it a bit passe to imply that the unions stink?
I wanna be a eunuchs developer! Pass me a bread knife!
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Slacker007 wrote:
comfort food
If you make it right, "comfort" isn't really the appropriate word.
I wanna be a eunuchs developer! Pass me a bread knife!
:) :thumbsup:
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
I posted mine a couple of years ago on Instructables. http://www.instructables.com/id/Three-Day-Wheat-Chili/
Money makes the world go round ... but documentation moves the money.
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Besides the usual ingredients (beans, hamburger meat, spices, onions, etc.), we like to add the following toppings: grated cheddar cheese, sour cream, onions (yes, double onions: cooked and raw), AND...wait for it: SPANISH PEANUTS!
I use all the ingredients you have mentioned at some point, but I have not tried the peanuts...spanish peanuts!! Very interesting. I have tried Spanish olives, which imparts a unique flavor as well.
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Add a dash of Worcestershire sauce and just a pinch of liquorice powder to that. And be really careful with that liquorice powder.
Wrong is evil and must be defeated. - Jeff Ello Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I hadn't heard this before, so I have to ask: what does liquorice powder do in a chili recipe? TIA, RJ
Hard to explain taste, but it adds a different bite. just be careful to not add to much, then you destroy the chili.
Wrong is evil and must be defeated. - Jeff Ello Any organization is like a tree full of monkeys. The monkeys on top look down and see a tree full of smiling faces. The monkeys on the bottom look up and see nothing but assholes.
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I use all the ingredients you have mentioned at some point, but I have not tried the peanuts...spanish peanuts!! Very interesting. I have tried Spanish olives, which imparts a unique flavor as well.
If you have no Spanish Peanuts, Virginia Peanuts will do in a pinch (but use more than a pinch).
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I can make chili almost anytime of the year, but I prefer, to make it in the Fall/Winter time. For me, it is the perfect comfort food. I like to try different recipes. I haven't decided what recipe I will use for my first batch this year. I know the internet has an endless supply, and imagination is half the fun, but I would be interested to see some of your recipes.
